Melt butter in non-stick pan, scramble eggwash with chorizo.
When about half way cooked, add tomatoes, green onion, and Manchego and scramble the rest of the way.
Plate at 6:00.
Put fruit at back left of plate, plate potatoes at back right of plate.
Place toast on right edge of plate.
Garnish scramble with additional Manchego and sprinkle with chives.